From Chef Mario Hernandez
Recipe Serves: 6
A Note from Chef Hernandez:
Tacos al Pastor are a favorite in Mexico and in Mexican restaurants throughout the world. The mixture of smoky and spicy chiles, sweet pineapples, onions and cilantro is taco perfection. Traditionally, Tacos al Pastor are made by marinating pork in chile sauce, layering the meat on a vertical rotisserie, adorning with a pineapple and roasting slowly for hours – a process that is almost impossible to replicate at home. We've taken the delicious, authentic flavors that make these tacos so special and adapted the recipe for your home kitchen so you can enjoy it whenever a craving strikes!
Ingredients:
- 1 ripe pineapple peeled and cored
- 3 poblano peppers
- 1 ripe avocado
- 1 small red onion
- 6 cloves garlic
- 6 guajillo chiles (clean and remove stems)
- 1/2 cup white vinegar
- 2 teaspoons dried oregano
- 1 1/2 cups olive oil
- 12 taco-sized corn tortillas
- 1 bunch cilantro
- 3 sliced radishes
Instructions:
- Pour a cup of olive oil into a saucepan with the guajillo peppers, garlic and half of the onion. Cover with water and bring to a boil.
- Let boil for 10 minutes and cool.
- Strain the ingredients, reserving 1 cup of the liquid.
- Blend the mixture with vinegar, oregano, salt and pepper. Pour in some of the reserved liquid if the sauce is too thick. Set aside.
- Cut the pineapple in wedges then slice across into thin slices.
- Arrange the cut pineapple in a plastic container and add some of the pastor marinade. Let rest for at least 3 hours.
- Take the poblano peppers and halve them, then cut into fine strips.
- Slice the remaining onion into fine strips, mix all together and sauté with some of the olive oil until they are soft but crunchy. Reserve.
- In the pan, use some of the remaining olive oil to sear the pineapple on both sides for about 2 minutes.
- Heat the tortillas in pan, arrange some of the poblano mix over each tortilla, then add the seared pineapple, a slice of avocado and radish. Finish with some sea salt to taste.
